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Homemade ice creams and a sweet sugar cookie bowl are the perfect summer treat. Everyone will love this Festive Ice Cream & Cookie Bowls.
Festive Ice Cream & Cookie Bowls
As you may know, we are like 99% dye free at our house, so I needed a tasty treat that would be patriotic, but still have a little red, white, and blue flare. As I was trying to decide, my kids decided we needed some ice cream…homemade, with blueberries….aren’t the precious ones so demanding sometimes?!?!
So I made almond ice cream for the white, blueberry ice cream for the blue, and strawberry ice cream for the red. The colors are muted, but they look great and taste divine.
Sugar Cookie Bowls
But they had a great idea and then I had a great idea! Strawberry, Almond, and Blueberry ice creams all served up in tasty sugar cookie bowls. Then the hard part was trying to decide what type of cookie to make!
Gavin wanted sugar cookies, Kaylynn wanted chocolate chip cookies, hubbyman didn’t care…so much for his help. So, I decided on both. And I thought I would add some fun holiday sprinkles to the sugar cookies just to add a little more color. Most of the cookies I made were just regular cookies, but the sprinkles were so pretty….sometimes I just have to have the extra color! (My daughter was super happy with her dye free version.)
The trick is to use a cookie bowl pan. They can be a little tricky and it took me a few tries to get it right, but they do work. I make ice cream cookie bowls all the time now with this pan.
Looking for more delicious 4th of July recipes? I’ve got ya covered with these:
4th of July Recipes:
- 2 cups whole milk
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup strawberry puree (or blueberry puree)
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 tsp salt
- 1/4 tsp almond extract
- 3/4 tsp vanilla extract
- 1 1/3 cup flour
- Combine all ice cream ingredients in an ice cream maker. Follow freezing instructions on your machine. Transfer finished ice cream into a freezer safe container and freezer for several hours to harden.
- For Almond Ice Cream, replace vanilla extract with almond flavoring. Add in 1/2 cup chopped almond pieces when ice cream is almost done.
- Preheat oven to 350F. Spray Ice Cream Cookie Bowl pan with nonstick cooking spray.
- In a large bowl, cream butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add salt and flour. Mix well.
- Roll out dough on a floured surface to about 1/8 inch thick. Cut 4 1/2 inch circles in the dough. Drape a circle over each of the molds, pressing to conform to pan.
- Bake 11-13 minutes or until golden and firm. Cool for several minutes and gently remove cookie to finish cooling on a cooling rack.
- Makes 6 bowls.
*Cookie recipe slightly adapted from Wilton's Sugar Cookie recipe.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 744 Total Fat: 27g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 110mg Sodium: 478mg Carbohydrates: 114g Net Carbohydrates: 0g Fiber: 2g Sugar: 90g Sugar Alcohols: 0g Protein: 14g
Love these other Festive Ideas from a few foodie friends:
Created By Diane’s Cherry Pie Cookies
All Day I Dream About Food’s Patriotic Star Whoopie Pies
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